ROASTED FRESH HAM
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h30m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
- In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
- Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
- Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.
Nutrition Facts : @context http, Calories 1156, UnsaturatedFat 48 grams, Carbohydrate 2 grams, Fat 87 grams, Fiber 0 grams, Protein 80 grams, SaturatedFat 30 grams, Sodium 823 milligrams, Sugar 1 gram
ROASTED FRESH HAM WITH CIDER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 hours but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
- One hour before roasting, remove ham from the refrigerator. Preheat the oven to 450 degrees F.
- For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature to 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
- Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
- During the last 1 1/2 hours of roasting the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in an ovenproof bowl and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
SLOW-COOKED HONEY-GLAZED HAM
The secret of this tender honey-baked ham is slow cooking. I start it in a low temp oven around 6 p.m. the night before if used for breakfast. If used for dinner, it can be started later in the evening, turned off and restarted the next morning. Don't use a spiral-sliced ham because it will dry out.
Provided by Bohunk
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 17h
Yield 16
Number Of Ingredients 6
Steps:
- Blend brown sugar, honey, molasses, orange juice, and mustard together in a saucepan over medium-low heat until thickened, about 45 minutes. Remove from heat. Let glaze sit until flavors blend, 8 hours to overnight.
- Preheat oven to 225 degrees F (110 degrees C). Place ham in a roasting pan.
- Bake in the preheated oven, checking occasionally, about 10 hours. If ham begins to darken at that point, cover with aluminum foil. Continue baking, about 2 hours more.
- Increase oven temperature to 275 degrees F (135 degrees C). Bake, coating ham thoroughly with the glaze mixture every 30 minutes, about 2 hours more. Remove from the oven and let stand 15 to 20 minutes before slicing. Serve any remaining glaze with ham, if desired.
Nutrition Facts : Calories 2830.4 calories, Carbohydrate 30.5 g, Cholesterol 1331.6 mg, Fat 69.6 g, Protein 519.4 g, SaturatedFat 21.4 g, Sodium 18489.5 mg, Sugar 25.2 g
FORK TENDER SLOW-COOKED BAKED HAM
If you're a fan of sweet, succulent ham then you are sure to love this recipe. The cloves, maple syrup, pineapple juice, ginger, nutmeg and cinnamon spices will create a delicious aroma in your kitchen and have mouths watering.
Provided by Feast Your Eyes
Categories Ham
Time 7h15m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Wash ham and pat dry with paper towels.
- Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a criss-cross pattern. Randomly insert cloves at the crossings.
- Place the ham fat side up on a large enough sheet of heavy duty aluminum foil to securely wrap it. (The melting fat will baste your ham while it cooks.).
- In a small saucepan combine 1/3 cup butter, 3/4 cup maple syrup and the the next six (6) ingredients; cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one (1) minute.
- Brush ham with maple glaze. (Any leftover glaze can be warmed up and served with ham.)
- Lay orange slices on top, and place one slice of ginger on each side of the ham.
- Wrap up the ham; place in crock-pot.
- Cover and cook on HIGH for one (1) hour, then reduce the heat to LOW and contiune to cook for 6 to 7 hours, or until the meat thermometer registers 160 degree F.
- Remove the ham from the crock-pot; let sit for a few minutes before removing from the foil.
- Meanwhile, in a skillet, melt the 2 tablespoons of butter over medium heat. Add the apples, raisins, remaining maple syrup, vanilla and apple pie seasoning. Cover and cook for 10 minutes, or until apples are tender -stirring occasionally.
- Place ham on a warmed serving platter. Drizzle the juices from within the foil over the ham.
- Slice ham; serve with the apples.
- COOK'S TIP: The leftovers make delicious Monte Cristo sandwiches or split pea and ham soup. Another idea, cube the leftover ham and freeze it in 1-cup packages to use in casseroles.
Nutrition Facts : Calories 389.7, Fat 15.1, SaturatedFat 6, Cholesterol 121, Sodium 1843.2, Carbohydrate 35.2, Fiber 2.2, Sugar 28.8, Protein 27
ROAST FRESH HAM
Steps:
- Ham
- The pork leg cut or fresh ham is quite versatile. It may be cooked either boned or with the bone in. Because of its size, it takes the time to cook perfectly in an oven set for 325°F. or 300°F. The fat covering eliminates the need for basting, but an occasional basting with red or white wine or broth does help the flavor and keeps a delicious moisture in the meat.
- Rub the roast well with sage, freshly ground black pepper, and touch of garlic. Place on a rack in a shallow pan. Roast to an internal temperature of 175°F. Remove from the oven, and allow to stand for 15 minutes in a warm place before carving. Serve with Lyonnaise potatoes, sautéd apple slices, and Burgundian Mustard.
- Blend the finely chopped pickles thoroughly with the mustard and add the cognac. If sealed in a jar, this will keep for several days.
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